Nursery and Playroom Learn Cooking Recipe

For this week Tamizhar Samayal Tuesday,I am sharing you  the famous Pallipalayam chicken fry.Pallipalayam is a place in Erode district in Tamilnadu which quiet famous for chicken dishes. This chicken fry is a popular in non-vegetariean restaurant menu in Tamilnadu and the recipe sounds similar to the uppu varuval in Chettinadu. The spiciness and flavor is from the redchillies used and no other special masala is used for this fry.Addition of shallots and garlic along with the dried red chillies makes this fry more flavorful and delicious.This fry tastes good with rasam and curd rice as well as with pulao and biriyani.With no further delay lets move on to the recipe...... Basic Information Preparation Time -15 minutes Cooking Time - 25  minutes Serves 2-3 Ingredients Ingredient Quantity Chicken(with bones) 1 lb Shallots/chinna vengayam(finely chopped) 15 Ginger&garlic paste 1 tsp Garlic/poondu(finely chopped) 5-6 cloves Dried Red chilly/v

For this week of CCC,when I was looking at my cook book collections this kulambhu caught my attention.I noted down this recipe from a magazine during my last India trip. I tried this kulambhu for the first time,it came out so delicious and finger licking.The recipe is more like the  karevepillai kulambhu  prepared in our households but with freshly ground masala.Simple papad and fryum goes very well with this kulambhu,but I paired up with  chow chow kootu  and egg omlette.Lets move on to the recipe.............................. Basic Information Preparation Time 10 minutes Cooking Time 25 minutes Serves 4 (generously) Ingredients Ingredient Quantity Shallots (chopped) 5-6 Tomato 1(medium size) Garlic/poondu 2-3 cloves Coriander leaves/kothamalli 11/2cups (tightly packed) Tamarind /puli small lemon size Curry leaves/karivepillai 1 sprig Salt 1 tsp Oil 2-3 tbs To roast and Grind Ingredient Quantity Black pepper/milagu 1 tsp Cumin se

For this week of CCC I made the cute little baby potato fry,adapted from a T.V cookery show.Its a simple fry can be made in no time but the only thing it needs marination.If its marinated for a long time,the taste is more delicious and kept in the fridge for overnight.This potato fry can be served as an accompaniment or a party stater,lets move on to the recipe..................... Basic Information Preparation Time 10 minutes Cooking Time 20 minutes Serves 3-4 Ingredients Ingredient Quantity Baby Potato 18-20 Ginger&garlic paste 2tsp Red chilly powder/milagai podi 11/4 tsp Thick Yogurt/thayir 2 tbs Garam masala powder 1/4 tsp Turmeric powder/manjal podi 1/2 tsp Corn flour 2 tsp Curry leaves/karivepillai few leaves Coriander leaves(chopped) 2 tbs Salt 11/4 tsp Oil 1 tbs Method Cook the potato in a boiling water till its 3/4th done,after cooling peel the skin.Using a tooth pick,prick it on several places on the potato and keep it asi

I try to include greens in our food at least once in a week either in the form of kootu or poriyal and I have shared my version spinach kootu  here  and  here . But today's recipe is poriyal/stir fry with kale leaves and it tastes similar to drumstick leaves/murungaikeerai.I made the poriyal just how we make drumstick leaves poriyal. As kale leaves has lots of carotene and anti cancer properties these days I make it often.Try this simple and healthy stir fry. Basic Information Preparation Time 15 minutes Cooking Time 20 minutes Serves 3 Ingredients Ingredient Quantity Toor dhal/thuvaram paruppu 3 tbs Kale leaves a bunch Shallots/chinna vengayam 5-6  Coconut(grated) 2-3tbs Curry leaves few leaves Salt 3/4 tsp Oil 2 tsp For tempering Ingredient Quantity Mustard seeds/kadugu 1/2tsp Urad dhal/uluthamparuppu 1tsp Asafoetida/perungayam a pinch Red chilly(broken) 2-3 Method Cook the toor dhal in a pressure cooker for a whistle,no need to

Today is the 2nd Tuesday and some of you know that we group of friends share Tamilnadu recipes for the event Tamizhar Samayal Tuesday. Paavakai Pitlai is a Typical South Indian curry especially made in Tamil Cusine which is served along with rice. This pitlai can be mixed along with white rice or an accompaniment and its slightly thicker than sambar made with freshly ground spices.Off to the recipe........................................... Basic Information Preparation Time 10 minutes Cooking Time 25 minutes Serves 2 Ingredients Ingredient Quantity Bitter gourd/Paavakkai(sliced) 2(medium size) Tomato(finely chopped) 1(medium size) Tamarind/puli big gooseberry size Toor Dhal/thuvaram paruppu 1/4 cup Turmeric powder/manjal podi 1/4 tsp Oil 1 tbs Curry leaves/karuvepillai few leaves To roast and Grind Ingredient Quantity Coriander seeds/dhaniya 1 tbs Channa dhal 1tbs Red cilly/varamilagai 3-4 Coconut(grated) 2 tbs For the tempering Ing

Today's recipe for cooking from cook book challenge is simple thengai/coconut podi which I noted down from my friend. Thengai podi is flavorful and easy to make,can be mixed with rice along a dash of ghee or an accompaniment for idly. This podi is often sprinkled in dry vegetable curries and kootu for extra taste and fresh and flavor.This podi stays fresh for a week to 10 days if its stored in an air tight container in room temperature. Here I used the desiccated coconut  but it can be replaced with fresh grated coconut also,with no further delay lets move on to the recipe............................... Basic Information Preparation Time 5 minutes Cooking Time 10 minutes Makes 1 cup(approximately) Ingredients Ingredient Quantity Urad dhal/ulutham paruppu 1/4 cup Desiccated coconut 1/2 cup Tamarind/puli(optional) 1 inch Red chilly/varamilagai 4 -5 Asafoetida/perungayam a pinch Salt 11/2tsp Method Dry roast the urad dhal,tamari

My kiddo loves sandwiches a lot especially the potato stuffed one his all time favorite.This way I sneak some veggies and feed him,today's recipe is with the mashed potato and some veggies. Depending on the availability of the ingredient I make it for his evening snack or breakfast.On a lazy weekend this sandwich is for our brunch along with some cardamom tea or juice. You can make n number of variations in the stuffing and make sandwich.Lets move on to the recipe............................. Basic Information Preparation Time 5 minutes Cooking Time 15 minutes Serves 4 Ingredients To make the Stuffing Ingredient Quantity Potato/Urulai kilangu 2-3(medium size) Onion(finely chopped) 1(medium size) Green chilly/pachamilgai 2(finely chopped) Redchilly powder/milagai podi 1/2 tsp Garam masala powder 1/4 tsp Aaamchur powder 1/2 tsp Oil 1 tbs Coriander leaves/kothamalli for garnishing Cumin seeds/jeeragam 1/2 tsp For the Sandwich Ingredient Qu